Minestrone soup with courgettes

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Shaun Rankin keeps it brilliantly simple with this minestrone soup recipe, letting the homely flavours speak for themselves. Serve the soup with bread or even rarebit to make the dish even more appealing.

First published in 2015





Place a large saucepan over a medium heat and add oil. Once hot, add the onion, leek and celery and sauté until soft. Add the garlic, bacon, bay leaf and thyme. Again, cook until soft
Add the tomato purée to the pan, stir and cook for a further 2 minutes. Pour in the passata and chicken stock and bring to the boil
Add the macaroni, reduce the heat and simmer for approximately 15 minutes, or until the pasta is nearly cooked
Add the courgettes and peas to the pasta and continue cooking for a further 5 minutes, or until the macaroni and vegetables are cooked to your liking. Season with sea salt and pepper
Ladle the soup into bowls and top with some basil leaves and shavings of Parmesan. Serve with crusty bread

Shaun Rankin’s cooking exudes effortless self-confidence.

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